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Burgundy Beef & Vegetable Stew Recipe

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This recipe for Burgundy Beef & Vegetable Stew, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie Anderson


2 large onions, peeled and sliced...like we do for stir-fry
3 celery stalks, sliced...like we do for stir-fry
4 large carrots peeled and sliced...like we do for stir-fry
1 sweet potato peeled and cut into 1" pieces
2 white potatoes peeled and cut into 1" pieces
1 parsnip, peeled and cut into 1" pieces
1 can of green beans
package frozen corn
1 can tomatoes, drained...or use canned or frozen from garden
2-3 pounds of beef chuck, cut into 1 inch cubes (I cook my beef roast in the oven prior to using for stew)
24 ounces of beef broth (I use a box of low sodium broth and add beef base flavoring as needed)
1 cup dry red wine
teaspoon dried thyme
1 teaspoon fresh basil, chopped
1 teaspoon salt
teaspoon pepper
3 garlic gloves pressed
cup flour

Brown the beef in hot vegetable oil in a large stew pot...if not using roast from previous meal.

Peel and cube white potatoes, sweet potato and parsnip. Place in large pot with beef broth and red wine.

Mix flour, and seasonings with a bit of broth until smooth and slowly add to stew mixture. Let simmer for 1-1/2 hours or until vegetables and or meat is tender, stirring occasionally.

Saute carrots, celery and onion and garlic in skillet ahead of adding to your stew pot, set aside.

Add corn, green beans, sauteed vegetables, and cubed beef to pot, if using left-over beef.

Let simmer for an additional 30 minutes.




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